Fried Green Tomatoes
Ingredients
- 4 large green tomatoes
- Salt and pepper to taste
- 1 cup all-purpose flour
- 1 cup cornmeal (or you can use breadcrumbs)
- 1 cup buttermilk (or you can use an eggwash)
- 1 teaspoon garlic powder (optional)
- 1 teaspoon paprika (optional)
- Vegetable oil for frying
Instructions
- Prepare the tomatoes: Slice the green tomatoes into ¼-inch thick slices. Sprinkle both sides of the slices with salt and pepper. Let them sit for a few minutes to draw out some of the moisture.
- Set up your coating station: Place the flour in one shallow dish. In another shallow dish, pour the buttermilk (or egg wash). In a third shallow dish, mix the cornmeal with garlic powder and paprika, if using.
- Fry the tomatoes: Heat about ¼ inch of vegetable oil in a large skillet over medium heat. Once the oil is hot(around 350° or when a small piece of bread dropped in sizzles), add the coated tomato slices. Fry the tomatoes in batches, being careful not to overcrowd the skillet. Cook each slice for about 2 or 3 minutes per side, or until golden brown and crispy.
- Drain and serve: Remove the fried green tomatoes from the skillet and place them on a paper towel-lined plate to drain excess oil.
- Serve hot, with a dipping sauce like ranch, remoulade, bacon jam, or a simple aioli.